This paleo Seared Salmon with Fresh Cherry and Charred Poblano Chopped Salad makes perfect use of sweet, in-season cherries for a fresh new way to dress up dinner.

When I don’t feel like cooking but I still want to eat clean, salmon is what usually comes to my weeknight dinnertime rescue. It cooks up in a matter of minutes on the stovetop, and is a great base flavor just waiting to be dressed up any number of ways.…

Seared Salmon and Lemon Aioli with Red Potato, Asparagus, and Collard Green Hash showcases fresh, simple flavors and proves that hash is the perfect meal for any time of day! I might be in the minority, but Im one of those people who thoroughly enjoys grocery shopping; selecting fresh produce, looking through my favorite items like loose leaf tea and the cheese case, and finding new products to try makes me feel like a kid in a candy shop. The thing is, some weeks Im so pressed for time that even something I would normally enjoy seems like a huge chore....

It’s just a fact of life: anyone growing up in the late ‘80s and/or early ‘90s most likely had to endure some variation of tuna casserole. Frequently, in my case. Specifically, I remember my mom making three different kinds of tuna casserole....

In the collage above, on the left, top to bottom: Roasted Boneless Leg of Lamb from An Edible Mosaic, Roasted Broccoli and Carrots with Crispy Quinoa, Goat Cheese, and Lemony Oregano Dressing from With Food + Love, Roasted Shabbat Chicken with Spring Vegetables from What Jew Wanna Eat, and Strawberry Tomato Bruschetta from Lemons for Lulu; on the right, top to bottom: Pan-Roasted Asparagus Almondine from Diethood, Millet Pilaf with Roasted Carrot and Fennel from An Edible Mosaic, and Pea and Herbed Goat Cheese Tart from Gourmande in the Kitchen. Are you an elegant dinner party sort-of person, or more of a let’s-grab-sandwiches-from-the-local-café sort-of person? […]...

In the collage above, on the left: Seared Salmon with Tzatziki Sauce; on the right, top to bottom: Sautéed Kale with Sausage and White Beans, Two-Bean Vegetable Soup, and Stovetop Tuscan Mac and Cheese. In the spirit of getting good food into your family fast on a harried weeknight, here is a one-month collection of quick, nutritious meals. Most of them come together in under 30 minutes, some of them use a slow-cooker to help get dinner on the table with minimal effort, and others help you remake leftovers into a delicious and completely different new meal....

I don’t really consider myself a clean freak, but I guess if the shoe fits. Or if she walks like a duck and talks like a duck…or in this case, if she feels the need to clean daily whether the apartment needs it or not… Ok, I guess you can go ahead and call me a clean freak (my husband already does). Which is why I’m appalled to say we had an ant issue not too long ago. (Ok, that’s a little dramatic. But I was at the very least surprised.) And to make matters worse, one day I heard one of our elderly lady […]...

This recipe was developed for #McCormickTacoNight and this post is sponsored by McCormick; as always, opinions are my own. We all know it’s not polite to stare at people eating, but have you ever stolen a glance? Truthfully, it’s hard not to notice the way a person eats when they’re sitting next to or across from you; it’s interesting, and I think you can tell a lot about someone by the way they make and eat a plate of food....

I know this might look like a real recipe, but it really isn’t. Yes, it’s food, and yes, it’s satisfying and delicious. But you can swap out any of the ingredients for a customized version, no recipe required. Take a closer peek into this bowl of goodness…...

You might remember when I told you about my cilantro aversion. It’s funny how tastes can change, even as an adult…long story short, it turns out, I think I’m cured. (Baby steps though! You probably won’t be seeing cilantro as an ingredient in my recipes any time soon…and I really don’t think I’ll ever be able to eat that tortilla soup I made. *Shudder.*) Since I had sworn off ever eating cilantro again, you might wonder how I discovered this…read on, Dear Reader!...

I know of a few characteristics of traditional New England fish chowder: no tomatoes, no flour, and a light, delicately-flavored broth that’s thickened only by potatoes and cream (or in this case, milk…just be sure to use whole milk, as low-fat milk may curdle and won’t give it the thickness you’re looking for)....

Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.